Wednesday, 13 March 2013

SWEET POTATO PUDDING (KHEER)

Whenever I would see sweet potatoes I would always wonder
what could be made from these tubers. I also thought that the misshapen tubers
had least culinary worth. All I knew was that they were boiled or roasted,
sliced and had with black salt or chaat masala. However my perspective changed
when I had sweet potato halwa and kheer prepared by my grandmother. She would
make these preparations on festivals and also when she used to fast. She would
prepare Sweet potato kheer on Shivratri.

This Shivratri, I also made sweet potato kheer and we liked
it very much. Here goes the recipe-

Ingredients

½ liter low fat or skimmed milk

1 medium sweet potato

Sugar (to taste)

6-7 green cardamoms

10-12 almonds (blanched and chopped)

2 tablespoons milk powder

Method

Peel and grate sweet potato. Transfer to a thick bottomed
wok.

Add milk and cook. Cook till the kheer thickens and reduces
in volume. It will take about fifteen minutes.

Sweet potato lends natural sweetness to kheer. Taste and
then add sugar as per your taste. Add milk powder. It makes the kheer creamy.
Avoid if using full cream milk.

Cook for another ten minutes. Turn off the heat.

Powder the cardamom seeds and add to the dish. Add chopped
almonds. Serve.

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Welcome to our world in the foothills of the Himalayas where I live with my family, pets, animals and mesmerizing nature all around. Baking is my passion. Our home is often flooded by the heavenly aroma of freshly baked bread or the buttery aroma of healthy cakes.

Nature inspires, nature motivates and I love to capture the beautiful moments in my photographs. Sharing a slice of our lives along with simple, vegetarian, vegan and healthy bakes and other kitchen escapades and stories from the foothills.